Crab with nectarine and coriander

This recipe always reminds me of summer and has some wonderful fresh flavours too. This is a great starter for any lunch or dinner party. I like peaches, but prefer nectarines as they have for me, more depth of flavour. Sometimes it's also nice to chargrill them for this dish.

200g cooked white crab meat, you can use tinned or fresh, if using fresh ensure you pick through to make sure there are no pieces of shell2 nectarines stone removed and sliced1 red chilli, seeds removed and thinly sliced10g fresh coriander roughly choppedHalf a red onion thinly sliced and choppedSalt and pepper to tasteDressingJuice half lime10ml MayonnaisePinch of sugar

Place all the ingredients in a jar and shake well until combined and the sugar has dissolvedTo assemble the saladIn a bowl, mix the crab, onion, chilli and coriander with the mayonnaiseSeason to taste with salt and pepperServe with the sliced nectarine